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1、十一、主旨大意——标题归纳题(2018·6月天津，C)There’sanewfrontierin3Dprintingthat’sbeginningtocomeintofocus：food.Recentdevelopmenthasmadepossiblemachinesthatprint，cook，andservefoodsonamassscale.Andtheindustryisn’tstoppingthere.FoodproductionWitha3Dprinter，acookcanprintcomplicatedchocolatesculpturesandbea

2、utifulpiecesfordecorationonaweddingcake.Noteverybodycandothat—ittakesyearsofexperience，butaprintermakesiteasy.ArestaurantinSpainusesaFoodinito“re-createformsandpieces”offoodthatare“exactlythesame，”freeingcookstocompleteothertasks.Inanotherrestaurant，allofthedishesanddessertsitservesare

3、3D-printed，ratherthanfarmtotable.Sustainability(可持续性)Theglobalpopulationisexpectedtogrowto9.6billionby2050，andsomeanalystsestimatethatfoodproductionwillneedtoberaisedby50percenttomaintaincurrentlevels.Sustainabilityisbecominganecessity.3Dfoodprintingcouldprobablycontributetothesolution

4、.Someexpertsbelieveprinterscouldusehydrocolloids(水解胶体)fromplentifulrenewableslikealgae(藻类)andgrasstoreplacethefamiliaringredients(烹饪原料).3Dprintingcanreducefueluseandemissions.Grocerystoresofthefuturemightstock“food”thatlastsyearsonend，freeingupshelfspaceandreducingtransportationandstor

5、agerequirements.16NutritionFuture3Dfoodprinterscouldmakeprocessedfoodhealthier.HodLipson，aprofessoratColumbiaUniversity，said，“Foodprintingcouldallowconsumerstoprintfoodwithcustomizednutritionalcontent，likevitamins.Soinsteadofeatingapieceofyesterday’sbreadfromthesupermarket，you’deatsome

6、thingbakedjustforyouondemand.”ChallengesDespiterecentadvancementsin3Dfoodprinting，theindustryhasmanychallengestoovercome.Currently，mostingredientsmustbechangedtoapaste(糊状物)beforeaprintercanusethem，andtheprintingprocessisquitetime-consuming，becauseingredientsinteractwitheachotherinveryc

7、omplexways.Ontopofthat，mostofthe3Dfoodprintersnowarerestrictedtodryingredients，becausemeatandmilkproductsmayeasilygobad.Someexpertsareskepticalabout3Dfoodprinters，believingtheyarebettersuitedforfastfoodrestaurantsthanhomesandhigh-endrestaurants.46.Whatbenefitdoes3Dprintingbringtofood